Compounds in coffee Acetic acid
Acetic acid is a kind of acetic acid. Acetic acid, sometimes known as vinegar, is one of several organic acids that contribute to the overall quality of pure coffee. However, there are differences between wet and dry-processed coffees. Fermentation is the primary source of acetic acid produced during post-harvest processing.
Microorganisms in the mucilage use sugars to create acetic acid and other chemicals during wet processing.
However, its levels rise dramatically during roasting because carbohydrate chains like sucrose are broken, resulting in …